French Hot Cocoa (Printable Version)
# What You'll Need:
→ Hot Chocolate Base
01 -
1/2 teaspoon vanilla extract
02 -
8 ounces bittersweet chocolate (60%–70% cacao), chopped finely
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1/2 cup heavy cream
04 -
1 cup whole milk
# Steps to Follow:
01 -
Right away, pour your hot chocolate into espresso cups or small mugs. Top with a spoonful of whipped cream if you like, and sip with some sparkling water on the side if that’s your thing.
02 -
Take the pan off the heat, toss in all your chopped chocolate, and whisk till it’s silky smooth. If there are any lingering lumps, set the pan back on low for a minute or two just to fix it.
03 -
Grab a medium saucepan. Add the milk, cream, and vanilla. Warm it gently over medium, stir now and then, and take off the heat once it’s steaming but not bubbling.
# Additional Tips:
01 -
Go for good chocolate—aim for 60%–70% cacao if you want the best taste and texture. Skip the chocolate chips unless they’re fancy—the stuff for cookies usually won’t melt right.
02 -
Want to ditch dairy? Use full-fat coconut milk in place of the milk and cream. Don’t try it with water.
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Got leftovers? Keep them in a covered container in the fridge and reheat gently before you drink it again.
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Sweet tooth? Add some sugar or swap in milk chocolate. Want it extra thick? Let it cool for a bit before pouring.